Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
- 1 pound haricots verts, stem ends removed
- Kosher salt
- 3 tablespoons fresh lemon juice
- Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
- Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.
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